Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Ananda Spa Seeded Granola Bars

This recipe is designed a little differently, originally from India (so the quantities are set up a little differently.) It is 100% worth it once you get those math equations working.

“These guest favorite Granola Bars are courtesy of Ananda Spa in the Himalayas. The executive Chef, Narenda Sharma, carefully creates recipes for guests which feature wholesome ingredients, like oats, coconut flour and seeds.  In this recipe, he uses a popular powdered sugar substitute called Natura which is a sucralose product.  In the USA, you can use Splenda, or coconut sugar crystals to taste.”

 

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Ingredients
  • 500 Grams unsalted butter
  • 1250 Grams sugar free powdered sugar
  • 1000 Grams white oats
  • 400 Grams coconut flour
  • 300 Grams sesame seeds
  • 50 Grams sunflower seeds
Directions
  1. Melt the butter with powdered sugar substitute in a sauce pan
  2. Mix all other ingredients together and fold it with melted butter and sugar substitute
  3. Spray a baking tray with pan spray
  4. Spread the mixture into the baking tray and bake at 160 degrees for 15 mins
 
Notes
Try coconut sugar crystals or other natural sweetener to taste.


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Chocolate Brownie Oatmeal Recipe

Okay, so with this post my inner child is screaming with glee! Don’t you remember when your parents would tell you “no sweets for breakfast!” Well lets just say I am your fairy godmother granting you this wonderful wish. I just have 3 words for you. Chocolate. Brownie. Oatmeal. You’re welcome and try not to drool too much. Thanks to  Pritikin Longevity Center.

 

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Ingredients
  • 1/2 cup rolled oats cooked with 1.5 cups of water
  • 1 tsp cocoa powder (raw, unsweetened)
  • 1/4 teaspoon cinnamon
  • 1/2 cup milk (non-fat)
  • 1 tablespoon walnuts (optional)
  • 1 cup blueberries (optional)
  • 2 tablespoons Splenda
Directions
  1. Cook the oats with 1.5 cups of water until the oats are fluffy and all the water has disappeared (I do this by cooking it for 2 minutes in the microwave, stirring, and cooking it for 2 more minutes.)
  2. Add the cocoa powder and cinnamon to the cooked oats while they are still hot.
  3. Stir until everything is fully combined, and your oats have a deep chocolatey color.
  4. Add the walnuts, and the milk (you can add as much milk as you like – I use about 1/2 a cup to give the oats a nice creamy consistency)
  5. Add the splenda and stir to combine until the oats have the consistency you like. If you’re using blueberries, add them in now.
  6. Enjoy the chocolatey brownie goodness of the oatmeal.
Notes
The raw cocoa powder is actually one of the healthiest parts of this dish. While normally, adding chocolate would make the dish unhealthy, adding raw unsweetened cocoa powder is completely different. It comes straight from the cacao bean, so it contains tons of antioxidants, polyphenols, a bit of fiber and some protein too! So you really can’t go wrong with this superfood ingredient. And it tastes just like chocolate when sweetened slightly, so it’s absolutely perfect!


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Vegetable Quinoa Fritatta

Yes this is as yummy as it sounds/looks. You will not want to switch to another type of breakfast. Trust me.

“This delicious Vegetable Cheddar Quinoa Frittata makes a protein-packed breakfast or brunch.  It is a guest favorite at Skyterra Wellness Retreat & Weight Loss Spa, where it is served over fresh greens and tomatoes with warm bacon vinaigrette for a delicious complete meal.”

 

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Ingredients
  • 1 – 1/2 cups Quinoa, cooked
  • 2 tablespoons extra virgin olive oil
  • 1 each red onion, small diced
  • 2 each zucchini, rinsed, small diced
  • 1 each yellow squash, rinsed, small diced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper, ground
  • 2-4 tablespoons basil, chopped
  • 12 each eggs, local
  • 1/2 cup whole milk, local if possible
  • 3/4 cup cheddar cheese, shredded, local cheese if possible (high quality)
Directions
  1. Preheat oven to 350 degrees.
  2. Cook quinoa according to package and set aside.
  3. Preheat a large saute pan to medium heat. Add extra virgin olive oil followed by the red
  4. onion.
  5. Cook onion for 3-4 minutes then add the zucchini and summer squash. Add the salt and
  6. pepper and cook for another 5-10 minutes until vegetables are soft and cooked through.
  7. In a medium mixing bowl, add eggs and milk and whisk until combined.
  8. Spray a 13 x 9 glass casserole pan with oil.
  9. Evenly distribute the quinoa, vegetables and basil at the bottom of the casserole pan.
  10. Pour the egg/milk mixture on top of vegetables and quinoa. Top with cheddar cheese.
  11. Bake frittata in oven for 35-40 minutes or until the center has set (doesn’t jiggle).
  12. Allow the frittata to rest for at least 15-20 minutes prior to slicing. You can allow it to
  13. rest in the oven (turn off heat). Slice the frittata into 8 portions.
 
Notes
One serving is an approximately 4×4 inch slice.


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Peanut Butter Banana Muffins

Well well well hello old friend, this can either be the perfect dessert or breakfast. Either way its going to be delicious and high in protein too. Thank you Heartland Spa for this recipe. You won’t regret it!

 

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Ingredients
  • 1-3/4 cups flour, all-purpose
  • 1/4 cup wheat germ
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup bananas, whole
  • 1/2 cup honey
  • 1/2 cup peanut butter
  • 2 whole eggs
  • 1/3 cup canola oil
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
Directions
  1. Preheat oven to 400°.
  2. Spray muffin tins lightly with cooking spray.
  3. Stir first four ingredients in small bowl until blended.
  4. Using electric mixer, beat bananas, honey, peanut butter, eggs, oil, sugar, and vanilla in medium bowl to blend.
  5. Beat in flour mixture.
  6. Divide batter among muffin tins.
  7. Bake approximately 20 minutes.
  8. Transfer muffins to rack to cool.


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Blistered Tomato Spinach Scramble

This breakfast I discovered has all the qualities the perfect date should. It is colorful, fun, yummy and overall perfect because they actually make you enjoy the morning (even when you’re cranky!) Special thanks to The Ranch at Live Oak Malibu.

 

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Ingredients
  • 4 teaspoons extra-virgin olive oil
  • 1 pint grape tomatoes
  • 1 clove garlic, minced
  • 6 cups lightly packed spinach leaves
  • 1/2 cup chopped scallions
  • 1 tablespoon chopped fresh thyme
  • Pinch of crushed red pepper flakes
  • Salt and freshly ground black pepper
  • 6 large eggs, beaten
  • Nutritional yeast, optional
Directions
  1. In a large, heavy skillet, heat 2 tsp. oil over medium-high heat. Add tomatoes and garlic; cook, shifting pan occasionally, until tomatoes are lightly browned and blistered on all sides, about 4 minutes. Transfer to a bowl.
  2. Heat remaining 2 tsp. oil in skillet. Add spinach, scallions, thyme and red pepper flakes; sauté until spinach is tender, about 5 minutes. Spread spinach evenly over skillet. Scatter tomatoes over spinach and sprinkle with salt and pepper. Pour eggs into skillet and turn off heat.
  3. Immediately stir egg mixture with a heatproof spatula until eggs are gently scrambled, about 1 minute. Sprinkle with nutritional yeast, if desired, and serve hot.


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Quinoa Blueberry Muffin

This is an easy to make breakfast, for us carb lovers this is the perfect substitute! Once again Oaks at Ojai has another fabulous recipe. Good news, this recipe makes 2 dozen. You’re welcome in advance 🙂

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INGREDIENTS

2 cups cooked quinoa

3 cups gluten-free flour mix (such as Bob’s Red Mill Gluten-Free All Purpose Baking Mix)

1 ½  tsp. baking powder

¼ cup agave ¾ cup almond milk

1 egg

1 tsp. vanilla extract

1 ½ cups blueberries


DIRECTIONS

Mix flour and baking soda together in a small bowl. In a medium sized bowl, mix the quinoa gently with the agave, milk, egg and vanilla. Stir in the flour just until blended and then fold in the blueberries. Put ¼ cup mixture in each of 24 muffin cups and bake at 350 degrees approximately 20 minutes or until top of muffin springs back when touched.


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Green Tangerine Dream Smoothie

Found this super easy smoothie recipe to make, it is a perfect starter to get that nice healthy energy boost. Bye bye coffee hello green machine! Special thanks to Christine Denney at the Oaks at Ojai.

Tangerine-Dream-Recipe_OaksSpa

INGREDIENTS

1 celery rib

3-4 “ section of European cucumber

½ peeled lemon

1 large handful of spinach

4 tangerines, peeled

1-2 Tbs.  fresh ginger root

¾ c. water

20 green grapes

2 Tbs. mint

Optional:  2 TBS. chia seed

DIRECTIONS

Blend it all together (What that’s it?!)